These Keto Everything Bagels are so close to the real thing, that you won't feel deprived at all. Chewy and delicious. Best of all, they are ready in less than 30 minutes.
Ingredients
- Mozzarella - for this recipe, I recommend using a pre-shredded low moisture, part skim cheese.
- Almond flour - for a chewier, less grainy texture, I recommend using a blanched almond flour or a superfine almond flour.
- Everything Bagel Seasoning - Instead of buying a store-bought version, I make my own. You can find my recipe here. If you aren't a fan of everything seasoning, you can sub sesame seeds, poppy seeds, or even leave them plain.
Frequently Asked Questions
To take this bagel recipe and turn it into a sweet version, simply omit the garlic powder, onion powder, and Italian seasoning from the bagel dough, and brush the top with a mix of sweetener and cinnamon. Recipe: Keto Cinnamon Sugar (free) Bagels
This low carb bagel recipe is made of a version of fathead dough. Fathead dough is usually made with a combination of almond flour, cheese, and eggs.
The main ingredients of fathead dough are blanched almond flour, mozzarella cheese, and eggs. Combined, they make an amazing low carb dough that is incredibly versatile and can be made either savory or sweet. I have used it to make Low Carb Empanadas, Keto Chicken Pot Pie, Everything Bagel Dogs, Ham and Cheese Hot Pockets and more.
Yes, you canmake the bagels and freeze them to reheat at a later time. I recommend reheating them in the oven.
More Low Carb Bagel Recipes
- Cream Cheese Stuffed Bagel Bites
- Pepperoni Pizza Bagels
- Keto Bagel Breakfast Sandwiches
- Keto Cinnamon Sugar Bagels
- Everything Bagel Seasoning
- Low Carb Everything Bagel Dogs
Low Carb Everything Bagels
- Total Time: 29 minutes
- Yield: Makes 6 Bagels 1x
- Diet: Gluten Free
Description
A quick and easy low carb bagel recipe. Great for meal prep and perfect for an easy weekday breakfast.
Ingredients
- 2 cups almond flour (get it here)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder (I use this brand)
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 3 large eggs, divided
- 3 cups shredded low moisture mozzarella cheese
- 5 tablespoons cream cheese
- 3 tablespoons Everything Bagel Seasoning (Get the recipe here)
Instructions
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper or a Silpat.
- In a medium mixing bowl, combine the almond flour, baking powder, garlic powder, onion powder, and dried Italian seasoning. Mix until well combined. I like to put the mixture through a flour sifter to ensure that all the baking powder gets mixed in with the rest of the ingredients.
- Crack one of the eggs into a small bowl and fork whisk. This will be the egg wash for the top of the bagels. The other two eggs will go in the dough.
- In a large microwave safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Remove from microwave and stir to combine. Return to microwave for 1 additional minute. Mix until well combined.
- To the mixing bowl, add the remaining 2 eggs and the almond flour mixture. Mix until all ingredients are well incorporated. If the dough gets too stringy and unworkable, simply put it back in the microwave for 30 seconds to soften and continue mixing.
- Divide the dough into 6 equal portions. Roll each portion into a ball.
- Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to make a small hole in the center and form it into a bagel shape.
- Brush the top of each bagel with the egg wash.
- Top each bagel with Everything Bagel Seasoning.
- Bake on the middle rack for 12-14 minutes or until golden brown.
Notes
If you do not have a silicone baking mat or parchment paper, you can also bake these on foil, in a large donut pan, or on a greased baking sheet.
6g net carbs per serving
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 Bagel
- Calories: 449
- Fat: 35.5g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 27.8g
Catalina says
Great taste! Better than the ones I’ve previously made.
Carolyn says
I made these today for the first time and did the recipe exactly as written, but doubled it. My family and I loved them. They did flatten and spread out a little, but that was ok. We had the with cream cheese, smoked lox, capers and red onion. I think next time I'll try them as an italian muffuletta sandwich with italian cold cuts. They remind me of a focaccia sandwich that a local deli makes that is great, but we haven't been able to have. As a toasted breakfast sandwich with bacon, egg and cheese would be great, too! Thanks! Waiting for your cravings cookbook I just ordered from Amazon.
Lili says
I'm obviously late to the party, but these are fantastic. I added 1 tsp of xanthan gum for chewiness. Thanks for an AMAZING recipe!
Anne Kahlbaugh says
I have made these before per recipe and they are fab! This time I replace the spices with 1/3 cup raisins and 1 tsp. cinnamon. I replace the cream cheese in equal amounts of cottage cheese. AMAZING!!!!! Thanks for doing all the work in figuring out these recipes!!!!
J says
Huge success! Simple, easy, no hard to find ingredients. So excited to have a new breakfast item to add to the mix. (I omitted the mixed in spices and left a few egg glazed but plain for more picky fam members) Can't believe how great they came out!
Evelyne says
These taste good. I followed the recipe exactly and ended up with 'mashed potato' consistency instead of a dough. I added up to a cup of almond flour so I could manipulate it. Not sure what went wrong but they turned out flavourful.
Katie Vandale says
Hello! These bagels are delicious. Have you ever tried adding/substituting in unflavored protein powder? If so, how did you do it? I do intermittent fasting and love to have a high protein meal to break my fast and I loooove "bread." Thanks!
Kyndra Holley says
That is not something that I have ever tried. If you try it out, be sure to come back and let me know how it turns out.
Stephanie says
How can I make these super yummy bagels with fewer calories? 450 is a lot!
Kyndra Holley says
You can always make mini bagels, I've heard back from quite a few people who have tried that and it's worked very well.
Linda Baker says
Thank you, thank you, thank you! I really needed this "bread" fix. The first time I made these I didn't have almond flour, so I used coconut flour, but they turned out too dry. Once my almond flour came in, I tried again & they are awesome!
Elizabeth says
This recipe is delicious! Worked perfectly the first time. I was short a cup of mozzarella and used a cup of shredded cheddar and it was still awesome! Since going gluten free I have wanted nothing but bread. These bagels are a huge blessing for me! Thank you for this!!!!